I don’t know about you, but after all the holiday indulgences, I’m quite ready to get back on the eating-healthy bandwagon.
So here’s a bit of salad inspiration for y’all!
Grapefruit is probably my favorite winter fruit. It’s sweet, a bit sour, and slightly bitter. I used to sprinkle sugar on it, but now I don’t think it’s needed.
I find that the best way to add it to salads is to cut off the rind and slice or segment it. You can see my tutorial for exactly how to get at the delicious flesh of a grapefruit on Pioneer Woman Food and Friends HERE.
For this salad, instead of sectioning out the flesh after cutting off the rind, I sliced it crosswise.
Isn’t it pretty?
From a practical standpoint, it’s easier to eat grapefruit in a salad if you section the flesh instead of slicing it. But: PRETTY!!!
For this salad, I put down a bed of organic arugula, arranged the grapefruit slices on top, drizzled it with some truffle-infused olive oil, just a bit of balsamic vinegar, salt and pepper, and shavings of Parmesan.
If I were to make this again, I would go a little lighter on the balsamic vinegar. Since the grapefruit is already sour, you don’t want to add too much more acidity with the vinegar. I might also make a sweet vinaigrette with some grapefruit juice, olive oil, salt and pepper, and a splash of maple syrup.
Also, I only recommend consuming this salad for a side dish or snack – there isn’t enough protein to make a full meal out of it!
What salads have you been enjoying lately?
NOTE: Pomora sent me their olive oils to sample. They did not ask me to write a post about their oils – I used their truffle olive oil in this recipe, and I just wanted to let you guys know where I got it. Over and out.